Principle and construction of artificial olfactory sensor system have been briefed in this paper. The constitutingmethod of sensor array was provided. The effects of the environmental temperature and humidity on the gas sensors wereanalyzed and compensated. The results of experiment were analyzed by using the principal component analysis(PCA)and back-propagation network techniques.The research results of identification experiment indicated that with the compensation ofenvironmental temperature and humidity, the artificial olfactory system could recognize three different liquors precisely.

Methods of extraction and detection of total RNA and mRNA from Monascus were established.According to theresults, the quantity and quality of total RNA and mRNA were eligible for forthcoming experiments.

Effects of the kind of gas, the duration and the temperature on the γ- amino butyric acid (GABA) content and thequality components of tea leaf under anaerobic treatment were investigated by the orthogonal design. The result showed that theamount of GABA in tea leaf under anaerobic conditions was mainly affecteds by the duration, followed by the kind of gas, butnot influenced by the temperature. Considering GABA content and quality components of tea leaf, the optimum conditions ofanaerobic treatment on fresh tea leaf were determined as follows: Vacuum , 25℃, 8h.

The application of Genetic Algorithms(GA) to optimizing Neural Networks(NN) for classifying apple’s scent wasstudied in this paper. 54 apples were brought from supermarket for experiments the data of apple’s scent was collected usingelectronic nose. The classifying models were obtained by using GA to optimizing backpropagation networks and radial basisnetworks. The results indicate that accuracy of obtained classifying model were than 83%.

The basis of Lily is starch. The structure and properties of Lily starch influence the process and quality of Lily food.So the properties and structure of Lily starch such as granule morphology, structure, polarization croos, X-ray diffraction andrheological characteristics were studies. It is for providing theoretical basis for development of Lily products.

To study on chemical compositions and structure of WGWSGP, the contents and compositions of protein and sugarin WGWSGP was determined by colorimetric assay, amino acid composition analyzer and gas chromatography, respectively; andits structure was preliminarily studied by β-elimination, UV scan, IR and NMR spectrums. The results showed that total carbo-hydrate content of WGWSGP was up to 43.6%, and mannose was the main neutral monosaccharide. WGWSGP contained manykinds of essential amino acids, of which the contents of Asp, Glu, Gly and Val were higher, but Met was absent. The linkage betweenthe glycan and protein was O-linkage and the glycans of WGWSGP were linked with α-glucosidic bonds. Furthermore theconfiguration of the glucosidic bonds was α-pyranose; hydroxy groups in C-2, C-3 or C-4 of α-D-mannopyranose residueswere not substituted. Hexuronic acids and the methyls of 6-desose occurred in WGWSGP.

With one of local potato cultivars, Henan4, as material, the effect of different process methods on the content andcomponents of endogenous PAs was analyzed. When the potato chips were fried by iron pan or stewed by microwave, the Pascontent would obviously increased and the frying method was more evident. In contrast, Pas content would be apparently de-creased when they were boiled by iron pan. Salt water soakage before cooking inhibited the enhancement of Pas level in potatochips.

By using the Gynostemma Pentaphyllum Makino as material,the experiment was carried out in order to study theapplication effect on the separation of saponin of Gynostemma Pentaphyllum Makino by the membrane technology of micro-filtration to clarify,ultra-filtration to get rid of big molecule substance,nanofiltration to separate or concentrate.The resultsshowed that 0.2μm micro-filtration membrane could clarify the extracted liquid efficiently at 40℃ when added the same weightdialysis water as the extracted material when the weight of filtrated liquid reached 80% the weight of extracted liquid;The ultra-filtration membrane whose holding up molecule was 10000Da could get rid of big molecule substance ;The saponin products ofGynostemma Pentaphyllum Makino whose content of saponin was higer than 42% could be obtained by choosing the 2500Dor 3500D nanofiltration membrane,furthermore,3500D nanofiltration membrane had a little higher rate of preparation than thatof 2500D nanofiltration membrane,but the purity of saponin in the dried products had the reverse result;At last,concentratingthe saponin of Gynostemma Pentaphyllum Makino by choosing the 500D nanofiltration membrane on the condition of 32℃and 1.8MPa not only could have higher concentration rate ,but also could enhance the purity of products.

The effects of different factors on the stability of lycopene were studied. Results showed that it was sensitive tolight and unstable when pH<6.0 and presence of Fe3+ and Cu2+ could lead to its loss. However, lycopene was stable whenoxidants, reducing agents, preservatives or saccharides were applied to its solutions respectively.

This report investigated respectively the physical and chemical properties of 50 mesh and 100 mesh carrot powderand their application in the processing of Chinese noodle and pasteurized milk. Compared with 50 mesh carrot powder, 300mesh carrot powder showed a sharp increase of specific surface area and dissolution, and a slight increase of L value, a value andb value, and an unchanged Hue angle, while its D50 in particle size distribution decreased to 20.0μm. In the preference organolepticevaluation, 50 mesh carrot powder was superior to 100 mesh carrot powder in the Chinese noodle, but inferior to 100 mesh carrotpowder in pasteurized milk.

amylase was immobilized by encapsulated in hydrogel beads prepared with calcium alginate-gelatin andcrosslinked with glutaraldehyde. The immobilization conditions and partial properties of immobilized enzyme were investigated. Thebest efficiency of immobilization could be obtained under the condition that the concentration of glutaraldehyde was 0.3% and theadding amount α- amylase was 16.0g/L. Compared with the free enzyme, the optimum pH value and temperature of immobilizedα- amylase ware respectively shifted form 6.0 to 5.6 and form 65℃ to 70℃. It showed a wider range of reaction pH value andtemperature than the free enzyme. The thermostability of Immobilized α- amylase was better than native enzymes. After seventimes repeated batch operation, the relative activity of immobilized enzyme was about 79.8%, showed a high operational stability.

The tests on effects of phenols and their derivatives were conducted on fungal .The relationship between chemicalstructure of phenolic compounds and their deriuatives on antifungal activity was analysed. These results showed that: (1)p-polyhydroxyphenolic and o-polyhydroxyphenolic derivatives had better antifungal effect than phenol while m-polyhydroxyphenolic had the least effect.(2) After one of hydroxyl group of pyrocatedchol and hydroquinone was substituted for carboxylgroup , they became greatly less effective against these fungal.(3)After P-hydroxy benzoic acid was esterified, it is antifungalefficiency was obviously increased,but salicylic acid had not the same effect .They showed the strongest inhibitory effect whenthe length of esterification alkyl reached 5～6 carbon atoms.When the number of the carbon atoms exceeded 7(c≥7) their antifungalefficiency were rather worse.P-hydroxy benzoic acids esters had better effect against the fungal than O-hydroxy benzoic acid esters.(4) After the ethylation of phenol and the antifungal effect was worse except M-polyhydroxy phenol.

Effect of Microfluidizer(high velocity jet homogenizer) on physical properties(viscosity,optical properties,solidcontent etc.) of dietary fiber solution are investigated . The results indicate that viscosity and absorbance increased, transmittancyand solids content decreased, and refringence almost not change in Microfludizer treated dietary fiber solution system.

Studied the influence of temperature, pH, Ca2+, boron and congo red on circular dichroism of konjac glucomannan,the results showed that it brought a new cotton effect when in high pH, the rest mainly brought out the changes on absorptionintensity in different extent. Therefore aggregation of konjac glucomannan included no quite ordered structure and acetyl hadvery important influence on aggregation structure. Discussed for preliminary step on the possible relativity between the changesof circular dichroism spectroscopy and swelling of konjac glucomannan, mechanism of irreversible gel food, resolution of calciumin gel food and anti-swelling character of konjac flour.

A series of streptococcus strains were primailys screened by sensory evaluation the susceptibility to synerssis, thewater holding capacity and aparent viscosity of the yoghurt and were determined. The yoghurt made from mixed cultivation ofthe two strains was better than the yoghurt made from contrasting strains and market yoghurt. By using electron microscope, thebacillus was determined as film forming stram and the streptococcus a ropy strain.

The electroosmotic dewatering method is a new typical technology in soybean productions , especially in bean curd skin.In this paper, we study the dewatering efficiency of tofu by using DC electroosmotic dewatering, different pulse-time electric fieldelectroosmotic dewatering and weight pressure. We found that compared to the others,the method of different pulse-time electric fieldelectroosmotic dewatering is the best. And what’s more,the dewatering efficiency will increase if we increase the voltage.

The effect of HPEF (High Power Pulsed Electric Field) on the sterilization rates of S.cerevisiae and E.coli is investigatedin this paper. The elementary mechanism of HPEF sterilization is briefly discussed. The results indicate that the survivabilities ofS.cerevisiae and E.coli remarkably decreased with electric field strength and pulse width and pulse numbers. The optimum sterilizationeffect can be reached at after being treated with 1000 pulses with 11μs Pulse width at 9kv/cm: The survivability of S.cerevisiae wasreduced by 4.5 orders and E.coli 3 orders. Concaves can be found in the cell surface , and substances in the cells can be found overflowedout, which support the theory of “electroporation” to explain the mechanism of HPEF sterilization.

Chitosan k has been separated by cation ion-exchange chromatography on CM-Sepharose CL 6B.Chitosan a, chitosanb, chitosan c were concentrated during binding and collected in a concentrated form. The compositions changing,tinctand percenttransmittency of kiwifruit juice before and after chitosan k,a,b,c clarification treatments were invectigated.Chitosan k,a,b,c couldclarify kiwifruit juice,percent transmittancy were all above 94.6%.The content of soluble solids and VC of juice before and afterchitosan k, chitosan a, chitosan b,and chitosan c treatments was equal, and chitosan k, chitosan a, chitosan b,chitosan c couldaffect the content of protein,reducingsugar,total sugar and polyphenol of kiwifruit juice differently.

Microencapsulation of ethyl cellulose was obtained from a solution of ethyl cellulose in acetone using the supercriticalCO2 antisolvent precipitation (SAS). The effects of temperature, pressure, liquid solution concentration, and stirring rate on thephysical characteristics of ethyl cellulose microencapsulations were studied. The mean diameters of the microencapsulationranging between 2.66 and 9.49μm could be obtained. The particle size increase and the particle size distributions enlargementwith the increasing of temperature and solution concentration were found. The particle size decrease and the particle sizedistributions reduction with increasing of pressure and stirring rate were also observed.

Microwave-assisted extraction process for the total Isoflavones from Pueraria root powder was studied by normalexperiment, The result of quantitative analysis of total isoflavones indicates that under the condition of 90% alcohol, the grindingdegree was 40 mesh, the ratio of solid to liquid was l:15 , the dipping time was 1～2h, the radiation time was 40s, the extractingrate of total isoflavones was more than 96%.Compared to the traditional extraction, microwave-assisted extraction not onlyprovides higher production rate but also has the advantage so being fast and energy saving.

The effects of pH value, RNase from malted barley roots and the added proteinase on the yeast autolysis wereresearched. The results showed that: (1) 5’-nucleotide contents in yeast autolysate was slightly increased by adding RNase frommalted barley roots; (2) higher pH did not improve the 5’-nucleotide contents even in the presence of RNase from malted barleyroots, but at the pH 8.0, the addition of Acalase could increase the final yield, soluble protein contents and 5’-nucleotide inthe presence of RNase from malted barley roots. These results suggested that the reason for the low content of flavor enhancer( 5’-GMP) in the yeast extract may be due to the yeast cell wall that block the degradation of the adding RNase from maltedbarley roots on the RNA.

The casein of goat milk modified by transgluatminase was studied.SDS-PAGE assay showed that high-molecular-weight biopolymers were formed.The appropriate conditions to form the biopolymers were as follows:ezyme/protein=15U/g:pH 60～8.0; appropriate temperature 50℃and appropriate time 120min.The result, also showed that β- casein and α-casein were more easily polymerized by TGase than k-casein.After polymerization,the emulsifying stability and theviscosity of casein were increased.,while the foaming property of casein was decreased.

In this article, fermentation condition of Xanthan Gum in airlift fermentor was studied. According to its characters, anew method was proposed by adding sugar with two-step on the basis of batch fermentation, and result was tested in 50L airliftfermentor. It showeds that the new method would benefit the yield and fluid viscocity.

The rapid routine assay of separation and purification on the extraction of saponin by alcohol from Momordicacharantia L. was studied in this paper. The solvent concentration, extraction period and the ratio of elution solution were consideredto ensure an optimized technological process to extract and isolate saponin from Momordica charantia L. Rg1(from Ginseng) wastaken as control.From the maxmium absorbance wavelength selected between the two UV spectra of saponin from Momordicacharantia L. and Rg1, a standard curve of Rg1 was made to determine the total content of saponin in the extracted products.

The extraction of oligomeric proanthocyanidins(OPC) from grape seeds was studied in this paper. Some factors,including extracting time, extracting temperature and the concentration of phosphoric acid were studied. The optimal conditionswere: ethylacetate-water containing 3% phosphoric acid and stirring at room temperature for ten hours. The yield of oligomericproanthocyanidins was more than 2.0% and the polyphenolic content more than 70%. The sample was grayish and showed goodwater solubility.

It is important getting high content of AN and inhibitting bad smell in making marine sauce. This article showed thattemperature was the main factor influencing hydrolysising process and the addition of sugar inhibits bad smell. If added 1%～3% sugar into the hydrolysis, control temperature about 42±3℃, we could get a hydrolysis which contains AN>0.9%and got rid of bad smell.

Appling texture soybean protein as resources manufactures bionic preserves, which is a new way to develop anduse vegetable protein.This research adopts to the three structure soybean proteins, which are proteins of puffy net structure ,pultaceous fibrous structure and tight fibrous structure as raw materials ,and discusses the effects among reconstitubility ,temperature and concentration of syrup to bionic preserves.

A calorimetric flow injection analysis system for detection of pesticide residue is described based on the theory ofenzyme reaction. This system consists of a peristaltic pump, a thermostat, Thermocouple temperature sensor, a high precisionmultimeter and a computer. The reaction mix solution was controlled at constant temperature when it flows through thermostat,then the enzyme reaction takes place in adiabatic cell. Constant temperature of the thermostat was realized using thermoelectrics.Constant temperature effect of the system is very good; the enzyme reaction heat can be detected by flow injection analysis andthe application of this system in pesticide detection can be validated.

Organic phosphorus sensor has been instrumented with P.V.C as mem brane Carrier mixed with the phosphate andthe electric sensitive matter of organic phosphorus as active component. We have tested the sensor characteristics: the response-time was short (≤20s), the detection minimum is lower than 0.1×10-6 and the selectivity coefficient is lower than 0.1. It wasa kind of convenient and speedy determination instrument for assaying crganic phosphorous pesticides.

The present study examined the potential of using near-infrared spectroscopy as a rapid method to determinesimultaneously most of the relevant constituents in tea drink. The calibration program was set up with the full wavelength rangefrom 400 to 2500 nm, respectively, using the modified partial least-squares (MPLS) algorithm. The results of this studydemonstrated that near-infrared spectroscopy is potentially useful for detecting the constituents of °Brix, pH value, Hunter L,a, b value, tea polyphenols (TPP), total catechins (TC), tocal free amino acid (TAA), thearubigins (TR), theaflavins (TF) andcaffeine (CF) of tea drink.

The various test conditions and effect factors for determination of cadmium were discussed and a method for thedirect determination of cadmium tee samples by using graphite furnace atomic absorption spectrometry with solid suspensionsampling was developed. Agar sol is used as a suspending agent. Ground and sieved sample is suspended homogeneously in the0.15% agar sol and injected into the graphite furnace by an autosampler, and cadmium in the samples are determined directly byusing matrix modifier techniques without chemical treatment. Thus, the tedious chemical pretreatment is omitted. The detectionlimit for cadmium was 0.065μg/L under optimum conditions. The linear range was 0～10μg/L. The relative standard deviationwas less than 5% and the recoveries of cadmium in tea standard samples were 94%～106%. The results show that the methodis accurate, simple, rapid with no interference. It has been applied to the determination of tea standard sample with satisfactoryresults.

A method for the determination on total flavanoids of Ampelopsis grossedentata was established: using 95% ethanolby continuous thermal reflux to extract its young shoots, taking dihydromyricetin as standard sample, selecting 294nm wave-length and by AlCl3 spectrometric method. The results showed that the regression equation, within the range of the standard sampleconcentration in 5-50μg/ml, was A=3.166×10-3X-9.0×10-3, with a good linearity(r=0.9999)between the absorbance andconcentration. The average recovery rate was 98.6% and RSD was 2.54% (n=5). The method is simple, rapid and accurate andsuitable for the quality evaluation of Ampelopsis grossedentata.

s :A study was conducted to identify the volatile compounds in Xuanwei hams, processed in the traditional way. Thevolatiles were isolated by using simultaneous distillation-extraction (SDE) method. The distillate was extracted with ether andanalyzed by GC/MS after concentration. Eighty-four compounds were tentatively identified in the volatile fraction. Aldehydes(27), hydrocarbons (22), alcohols (12) and ketones (12) dominated the volatiles. Small amounts of esters (6), acids (1), phenols(1) and other types of compounds (3) were also present. The possible origins of these compounds and their relationship withthe characteristic flavor of Xuanwei ham were discussed.

After digested with HNO3-HClO4, Sey lecithin in the analyte was transformed to phosphate quantitatively and thuswas determined with spectrometry based on the reaction of phosphate with molybdate. The proposed analytical method wassimple, tast, of low-cost and easv-to-handle. It was suitable for the quality control of health food containg lecithin with a resultof wide linear range, good reproducibility and reasonable selectivity.

A liquid chromatography-atmospheric pressure photoionization-mass spectrometry method was developed for thedetermination of chloramphenicol antibiotics in fish meats. For the optimization of APPI, several ion source parameters wereexamined. Using the optimized parameters, simple mass spectra and a strong signal corresponding to [M-H]- was observed. Thesamples were extracted with ethylacetate and evaporated to dryness followed by a clean-up step using liquid-liquid distributionby acetonitrile and n-hexane. Mean recoveries of chloramphenicol from young yellowtail meat and flatfish meat spiked at 0.1～2 ng/g were 89.3%～102.5% and 87.4%～94.8%, respectively. The limit of detection (signal-to-noise =3) of the young yellow-tail meat and the flatfish meat were 0.27 and 0.10 ng/g.

The condensed tannin (proanthocyanidin) content of dry bean has been determined by the vanillin assay in theinternational research, but inadaptable to the test with higher respective concentrations of hydrochloric acid and vanillin thatwould result in too long time for color formation, bad reproducibility and sometimes even coloring the blank solution. The papertried to modify the vanillin assay on the content of proanthocyanidin of grape seed by puting on a new method with lowconcentration of hydrochloric acid and vanillin, as compared with the regular method.The modified method showed betterveracity and reproducibility on the determination of the contents of proanthocyanidin in grape seed and stem. This modifiedvanillin assay was quick、simple and easy to practise for the qualitative and quantitative study of the extraction ofproanthocyanidin. In this study, the concentration of HCl was 4%, vanillin 0.5%, incubation time for the color formation 30minand the temperature for color formation 30±1℃.

Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produceplenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC.The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated at 30℃ and agitated at 160r/min). At the end of fermentation, theconcentration of residual glucose was linear with initial concentration of glucose:y=40.254x-35.862 (R2=0.9999).Theoptimal medium was glucose 5% (w/v) and black tea 0.5% (w/v) for functional beverage.

In this paper, the nutritional components was analyzed in the dry powder of Lepidium meyenii.Walp., apharmaceutical and nutritional plant from South America. Its protein content reached 8.87%. And various anti-fatigue substancessuch as branched-chain amino acids (BCAA), taurine and zinc were found present in the powder. Then the anti-fatigue effectsof dry maca powder were proved to be remarkable through animal experiments.

The water soluble polysaccharides of peach were extracted in water, and then isolated by ethanol, through DEAE-sehparose cation exchange column chromatography and Sephacryl G-300 gel column chromatography, we got two polysaccha-rides HTP1 and HTP2. In this paper, we studied the Effect of Scavenging Free-radical of HTP1 and HTP2. The results showedthat they had a evident effect in scavenging •OH, Their IC50 were 270.92μg/ml and 4.361mg/ml. HTP1 had a evident effectin scavenging O2-, the IC50 was 401.3μg/ml, but HTP2 had no effect on O2-. HTP1 and HTP2 had relatively high growth-inhibition activities against Lewis lung carcinoma and enhanced immune function of the mice, whice took it. HTP1 and HTP2were injected by C5BL/6 mice at two dosages of 100 mg/kg per day and 200 mg/kg per day, the inhibition rate of Lewis lungcarcinoma by subcutaneous inoculation to mice at toe were about 43.44%～54.69% and 44.48%～47.08% respectively.Meanwhile, HTP1 and HTP2 enhanced the activities of NK cells and lymphocyte activities of tumor-bearing mice.

Aim:By genechip cDNA microarray, the biomolecular mechanism of anti-fatigue of Pueraria Flavonid was studiedin the center nerve system(CNS) of the exercise-training rats. Methods: SD rats were randomly divided into three groups: normalrest group(A), exercise-training group(B) and administered-drug group(C). B group and C group rats were trained with highintensity 7 week by treadmill. The total RNAs were isolated from the brain tissue, and were purified to mRNAs by Oligotex.The purified mRNA were reversely transcribed to cDNA with hybridization probes labeled by fluorescent-dUTP. The genechipwas scanned for the fluorescent signals and showed differences by the computer analysis. Results: The GAT-2 gene was up-regulated expression in the brain of exercise-training rats compared with of rest rats and obviously up-regulated expression in thebrain of administered-drug rats compared with of exercise-training rat. Conclusion: GAT-2 gene expression in CNS of thetraining rats is regulated by Pueraria Flavonid, and its expression has an effect on CNS fatigue and plays an important role in thestudy of CNS fatigue mechanism and screening anti-fatigue functional food as new predisposing gene.

This article selected tea polyphenols , Nisin, collagen proteinum, chitosan and so on to make a composite naturalfresh-keeping film, together with the vacuum packageing technique to carry out a research on presereing freshness of chilled beef.The indexes of the chilled beef,such as colony count, MPN, Aw,permeation rate,pH, meat tenderness, H2S and TVB-N wereassayed. Mainly, by means of TVB-N the final fresh degree was judged and fixed. The results showed: in group 3 and group 5of the experiment, the validity of the cooled beef was over 18d,in Comparison with 6d for control.Meanwhile, the validity of thecooled beef in group 5, was 21d, much longer than any other groups evidently.

Samples of fresh beef muscles(Longissimus dorsi) were packed under varying modified atmosphere conditions (O2、20～80%、CO2 20～60%、N2 0～20%)and stored at 3±1℃ for 12 days. At 2 day intervals meat samples were analysedfor colony forming unit, Ecoli most probable number, pH, content of metMb,lipid oxidation(TBARS), total volatile basicnitrogen and sensory evaluation.The results infered that the modified atmosphere at level of 60% O2 and 20% CO2 and 20% N2is the best one for chilling beef.

The changes of collagen content in muscle of bighead,perch and crucian carp under -10、-20、-30、-40℃were studied.The results showed that the collagen content of all the three species decreased during frozen storage, and thedecreasing rate of collagen content was related tightly to frozen temperature and species of fish.

In this study, soil burying treatment was used in storing the two-year-old kudzu. It proved that Soil Burying treatmentcould lower the level of metabolism and postpone the senescence of kudzu. Soil burying storage method of kudzu was provedto be feasible.

Fresh-keeping effect of mixed phytic acid fresh-keeping agent on litchi fruit was reported in this paper. Fresh litchifruits were treated with mixed phytic acid fresh-keeping agent for 5～10min, followed by 3±1℃ preservation for 40d, Baseon litchi pericap browning, sensational indexes, rotten level and chang of nutrient ingredients during storage, fresh-keepingefficienty of the method was judged. The results shown litchi fruits could preserve for about 40d treated with Mixed phytic acidfresh-keeping agent, was the quality and flavour of the litchi pulp, the color of litchi pericap maintains intact.

Tea has the unique functions of nutrition and health. Further processing of tea is an important path for raising thecoefficient of utilization of tea and economic performance. This paper reviewed the present stituation of tea products such as teadrink and tea functional food. The foreground of novel tea product was also expected .

The progress on sample preparation techniques for analyzing the limited trace elements in food-stuffs was reviewed.The applications of the high pressure digestion (HPD), microwave digestion (MD), routine preparation techniques such asashing and digestion, low-temperature ashing, acid extraction and pre-concentration complexing extraction, ion exchange resin,chelating resin for the analysis of limited trace elements in food-stuffs were reviewed. Special attention was given to microwavedigestion technique and its hyphenation with AAS, ICP-AES, AFS. The devoloping trend of the sample preparation techniquesfor analysis of the limited trace elements was also discussed.

The health function and use of flavonolds were introduced.The source and manufacrtuing technbgy of favoniodswere summarized and the market prospects in health food containing favonolds were envisaged.

The pig blood was hydrolyzed by protease(hydrolyzing conditions: pH=9, 50℃, and 5 hours to get the solutionof heme, and mixed with the other raw materials to produce a kind of functional beverage enriched with Fe. The optimum formulawas: 50% heme solution with 10% sugar, 0.5% citric acid, 0.3% thickener, 0.05% potassium sorbate etc.

The article introduced a joint processing technique about oil、pigment and pectin extracted from firethorn fruit .Through using solvent method, water-sol, red pigment and pectin were isolated easily from the fruit of wild firethorn. Alsothrough using supercritical CO2, fat-sol components from seed and pulp of wild firethorn were extracted.

This paper studied the compound gel of the soybean protein and Konjac polysaccharide for clarification of the beverageof the ferment peppery .Research showed that interaction between these two macro molecules could increase the precipitationspeed and enhance the clarification efficiency, Results of the study indicated that this kind of compound gel showed veryobvious effect on clarification of the beverage of ferment peppery under the conditions: beverage pH 4.5, the content of thesoybean protein 3.00%, the content of Konjac polysaccharide 1.50% and the temperature of the beverage 100 ℃ .The rate oftransparency of the beverage could reach over 95.00%. Farthermore the rate of its transparency could still keep at over 92.00%even after it had preserved under the different temperatures from 4℃ room tempeature to 38℃ for half a year without affectingthe beverage’s nourishment composition and its flavor.